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Recipe: Rainbow Rice Salad with Lemon-Curry Dressing (using vegetables, fresh herbs, nuts and raisins)

Salads - Rice, Grains
RAINBOW RICE SALAD
"Delicious, colorful, great for beach trips and picnics, as a side dish for vegan barbecues or for a light lunch - you name it. The diverse and contrasting flavors are there to be enjoyed. Once you chop everything, the rest is fast and easy - as is eating it."



1 cup cooked long-grain white rice
2 green onions, finely chopped
3/4 cup diced mixed red and green bell peppers
1 cup canned or frozen corn (thawed)
1/2 cup chopped walnuts or pecans
1 medium zucchini, finely diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
6 olives, pitted and diced
1/2 cup vegan cheddar or mozzarella cheese, cut into small cubes
1 apple, diced
1/4 cup sultana raisins
2 Tbsp chopped fresh basil
2 Tbsp olive oil
Zest of 1/2 lemon
juice of 1 lemon
1 1/2 tsp curry powder
Salt and pepper to taste

Place the cooked rice in a medium bowl and add the remaining ingredients. Stir well and serve immediately.

Refrigerate any leftovers for up to 2 days.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Mouthwatering Vegan by Miriam Sorrell
MsgID: 3157059
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Toss in the Salad Recipes - 11-05-14 Dai...
Board: Daily Recipe Swap at Recipelink.com
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